Pico de Gallo

Recipe from: Ray Brown

2 cups diced ripe tomatoes
1 cup diced purple onion
6 to 10 jalapeno peppers finely chopped
3 cloves garlic finely chopped
2 tablespoons chopped cilantro
2 tablespoons salt (see note below)

Mix all ingredients and refrierate for  several hours before serving. Keeps several days in the refrigerator.

<u>Variations</u>:
  1 tablespoon lime juice
  1 habanero
  1 cup sweet corn

<u>Note</u>:
I received a report that the 2 tablespoons of salt this recipe specifies is <i>way</i>. too much. Most of the other Pico de Gallo recipes specify "salt to taste". I recommend that you save the salt for the last ingredient and salt to taste. <i>- clay</i>